Grains
•Download as PPTX, PDF•
2 likes•3,027 views
Grains are any food made from wheat, rice, oats, cornmeal, barley or other cereal grains. Whole grains contain the entire grain kernel, including the bran, germ and endosperm, while refined grains have been milled to remove these nutrient-rich parts. Each grain kernel consists of an inedible husk, bran layer, nutrient-rich germ and starchy endosperm. Common grains include rice, which is milled to remove the bran; corn, which grows on ears and is ground into cornmeal; and wheat, which is milled into flour by removing the bran and germ. Grains should be stored in a dark, dry place in sealed containers to prevent moisture
Report
Share
Report
Share
Recommended
Cereals & pulses
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
Grain structure of major cereals, pulses and oilseed
This document provides information on the grain structure of various cereals, pulses, and oilseeds. It describes the typical physical structure of cereal grains which consists of the bran, endosperm, and germ. It then discusses the grain structure and milling processes of major cereals like wheat, rice, corn, and others. It also summarizes the structure and milling of common pulses and oilseeds.
Cereal
- Cereals are grasses grown for their edible seeds and include major crops like rice, wheat, and maize which provide over half of human calories globally.
- True cereals are grasses while pseudocereals like quinoa are broadleaf plants used similarly. Quinoa is actually a seed, not a grain.
- Major cereals discussed include maize, rice, wheat, barley, sorghum, millet, oats, rye, triticale, and fonio. Each provides important nutrients and culinary or agricultural uses worldwide. Cereals are a staple human food and livestock feed.
Processing of pulses
Processing pulses through puffing, flaking, and milling into flour can improve their nutritive value by reducing anti-nutritional factors. Puffing exposes grains to high steam pressure which causes them to burst open and expand in size. Flaking involves partially cooking grains through steaming then pressing or rolling them into thin crispy flakes. Milling grains in plate, roller, or hammer mills produces pulses flours. Soaking, puffing, flaking, and milling techniques can increase the protein, fiber, and mineral content of pulses while decreasing compounds responsible for flatulence.
Pulses
Pulses are edible legume seeds that are consumed worldwide in forms like whole, split, or ground into flour. They take longer to cook than cereals due to factors like variety, environmental conditions during growth, storage conditions, and inherent seed characteristics. Cooking pulses helps break down their cellular structure and remove antinutritional factors, but excessive heat can reduce their protein and vitamin quality. Various pretreatments like soaking, precooking, or adding salts can reduce cooking time by affecting the pulses' phytin, calcium, magnesium, and cellulose content.
Cereals 1
Cereals are grains from cultivated grasses and include wheat, rice, maize, oats, rye, and barley. The cereal grain has three main parts - the bran layer, endosperm, and germ. Cereals provide protein, fat, carbohydrates, vitamins, and minerals. They are a good source of energy, fiber, vitamin B, calcium, and iron. Cooking cereals through various heating methods makes them more digestible while reducing some vitamins. Milling and processing cereals removes bran and germ, lowering fiber and nutrients in white flours compared to whole grains. Common cereal products include breads, pastas, breakfast cereals, and more made from different types of
Presentation on pulses
This presentation provides information on pulses, including their nutritional composition and processing methods to improve digestibility. Pulses are a good source of protein but also contain anti-nutritional factors. Processing through soaking, germination, cooking, and fermentation can reduce these factors and increase protein availability. Proper processing is important to maximize the nutritional benefits of pulses.
Cereals
This document provides information about various cereal grains and seeds that are cultivated for food. It discusses the main cereals - wheat, oats, rice, maize, rye and barley. For each cereal, it outlines their nutritional composition and common uses. The document also covers the structure of wheat grains, the role of gluten in breadmaking, different types of flour, and other wheat and rice products. It concludes with a brief overview of other seeds that are rich in nutrients.
Recommended
Cereals & pulses
This document provides information on various cereals and pulses that are important staple foods. It discusses the different regions where cereals like wheat, barley, rye, oats and rice are commonly grown. It also outlines the nutritional properties and uses of these grains. For pulses, it describes various types like chickpeas, lentils, beans and their culinary uses in dishes from around the world.
Grain structure of major cereals, pulses and oilseed
This document provides information on the grain structure of various cereals, pulses, and oilseeds. It describes the typical physical structure of cereal grains which consists of the bran, endosperm, and germ. It then discusses the grain structure and milling processes of major cereals like wheat, rice, corn, and others. It also summarizes the structure and milling of common pulses and oilseeds.
Cereal
- Cereals are grasses grown for their edible seeds and include major crops like rice, wheat, and maize which provide over half of human calories globally.
- True cereals are grasses while pseudocereals like quinoa are broadleaf plants used similarly. Quinoa is actually a seed, not a grain.
- Major cereals discussed include maize, rice, wheat, barley, sorghum, millet, oats, rye, triticale, and fonio. Each provides important nutrients and culinary or agricultural uses worldwide. Cereals are a staple human food and livestock feed.
Processing of pulses
Processing pulses through puffing, flaking, and milling into flour can improve their nutritive value by reducing anti-nutritional factors. Puffing exposes grains to high steam pressure which causes them to burst open and expand in size. Flaking involves partially cooking grains through steaming then pressing or rolling them into thin crispy flakes. Milling grains in plate, roller, or hammer mills produces pulses flours. Soaking, puffing, flaking, and milling techniques can increase the protein, fiber, and mineral content of pulses while decreasing compounds responsible for flatulence.
Pulses
Pulses are edible legume seeds that are consumed worldwide in forms like whole, split, or ground into flour. They take longer to cook than cereals due to factors like variety, environmental conditions during growth, storage conditions, and inherent seed characteristics. Cooking pulses helps break down their cellular structure and remove antinutritional factors, but excessive heat can reduce their protein and vitamin quality. Various pretreatments like soaking, precooking, or adding salts can reduce cooking time by affecting the pulses' phytin, calcium, magnesium, and cellulose content.
Cereals 1
Cereals are grains from cultivated grasses and include wheat, rice, maize, oats, rye, and barley. The cereal grain has three main parts - the bran layer, endosperm, and germ. Cereals provide protein, fat, carbohydrates, vitamins, and minerals. They are a good source of energy, fiber, vitamin B, calcium, and iron. Cooking cereals through various heating methods makes them more digestible while reducing some vitamins. Milling and processing cereals removes bran and germ, lowering fiber and nutrients in white flours compared to whole grains. Common cereal products include breads, pastas, breakfast cereals, and more made from different types of
Presentation on pulses
This presentation provides information on pulses, including their nutritional composition and processing methods to improve digestibility. Pulses are a good source of protein but also contain anti-nutritional factors. Processing through soaking, germination, cooking, and fermentation can reduce these factors and increase protein availability. Proper processing is important to maximize the nutritional benefits of pulses.
Cereals
This document provides information about various cereal grains and seeds that are cultivated for food. It discusses the main cereals - wheat, oats, rice, maize, rye and barley. For each cereal, it outlines their nutritional composition and common uses. The document also covers the structure of wheat grains, the role of gluten in breadmaking, different types of flour, and other wheat and rice products. It concludes with a brief overview of other seeds that are rich in nutrients.
paneer.pdf
This document provides information on the processing of paneer, an Indian cheese made by coagulating milk using acids. It discusses the traditional production of paneer in India, noting that about 5% of India's annual milk production is converted to paneer. The document outlines the industrial process for making paneer, including heating the milk, adding an acid like citric acid to coagulate it, filtering and pressing the curds. It compares paneer made from buffalo milk versus cow milk. Finally, it lists the key equipment used in industrial paneer production like vats, hoops, presses and packaging machines.
Fruit Beverages - RTS
Fruit beverages are made from fruit juices or pulp that undergo minimal processing like filtration and pasteurization before being mixed with ingredients like sugar, acid, and preservatives. Ready-to-serve beverages as specified by FSSA must contain at least 10% fruit content and 10% total soluble solids while having a maximum acidity of 0.3% citric acid. They also allow preservatives up to 70ppm sulfur dioxide and 120ppm benzoic acid since no dilution is needed before drinking. The document outlines specifications for fruit beverages and provides process flow sheets for making mango, orange, and jamun ready-to-serve beverages.
Processing of cereals
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Rice varieties
This document provides information on various rice varieties, including basmati, jasmine, black, red, wild, glutinous, sushi, risotto, and paella rice. It also discusses trends in specialty rice varieties, including increasing demand for black, red, and organic rice varieties in Europe. International organizations are working to develop new hybrid rice varieties with improved yields, quality, and stress tolerance. However, genetically modified golden rice faces restrictions and opposition in Europe.
Fn1 ppt. fruits and vegetables
This document provides information on fruits and vegetables, including recommended daily amounts, classifications, nutrients they provide, selecting, storing, preserving nutrients when cooking, and conditions that destroy nutrients. It recommends eating at least 2 1/2 cups of fruit and 3 cups of vegetables per day. Various fruits and vegetables are classified by their physical characteristics like bulbs, leaves, roots, etc. They provide vitamins, minerals, fiber and other nutrients important for health. Proper storage methods depend on if the produce is fresh, dried, canned or frozen. Steaming is highlighted as the best cooking method to retain nutrients.
Wheat and its byproducts - Health benefits and application in food industry
Wheat is a major grain that provides many nutrients. It has three main parts - the bran, germ, and endosperm. The bran provides fiber, while the endosperm contains starch and proteins. The germ is high in fat. Wheat foods provide various vitamins and minerals. Consumption of wheat bran and germ is linked to reduced disease risk due to antioxidant compounds. Wheat can be processed into various foods like breads, pastas, and cereals. Byproducts include bran, shorts, middlings and wheat germ, which are used in livestock feed or to fortify foods.
WHEAT-MILLING TECHNOLOGY AND WHEAT PROCESSED PRODUCTS
Wheat is mostly consumed as flour obtained through milling. There are two types of milling processes - traditional and modern. The modern process involves 12 steps of cleaning, separating, grinding and sifting to remove impurities and separate the bran from the endosperm. This produces flour with a higher extraction rate. The byproducts are semolina and macaroni products like pasta.
Food processing
Food processing transforms raw ingredients into marketable, long-lasting food products. It is a fragmented global industry comprising fruit/vegetable, dairy, alcohol, meat, and grain processing. In India, food processing has grown due to urbanization and lifestyle changes. The government supports the industry through policies, funding, and trade regulations. While India has strong agricultural production, the industry must improve supply chain facilities to safely process and distribute increasing volumes of perishable foods.
CEREALS AND CEREAL PRODUCTS
This document provides methods for analyzing cereals and cereal products. It outlines procedures for determining refractions, foreign matter, mineral matter, and other components in food grains. Methods are presented for testing wheat, rice, pulses and other cereals for properties like moisture content, uric acid, ergot, hydrocyanic acid and mycotoxins. Analytical techniques for cereal-based food products like atta, maida, semolina and biscuits are also included. The document aims to standardize testing methods for cereals and cereal products to ensure quality and safety.
Wheat milling- Nimisha and Nesna
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Pulse milling and their byproduct utilization
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Cereals
Learn about the various types of cereals and grains that are grown as staple crops and consumed worldwide for gaining food energy.
Meat
Meat refers to the flesh and edible organs of animals. There are several classifications of meat including carcase meat like beef and lamb, poultry like chicken and turkey, offal like kidney and liver, and game meats. Meat provides protein, vitamins, minerals, and fat, though red meat contains saturated fat. The structure of meat consists of bundles of muscle fibers containing nutrients, held together by connective tissue and fat cells. Toughness depends on the animal's age and activity level. Cooking methods like slow cooking and marinating can make meat more tender.
Utilization of meat Industry by-products and Wastes
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
Pasta
Pasta is produced through a process of mixing milled durum wheat with water and sometimes eggs to form dough. This dough is extruded through dies to form different pasta shapes then dried and packaged. Key steps include mixing ingredients to form dough, extruding the dough through dies to shape it, pre-drying to harden the exterior while keeping the interior soft, then final drying to reduce the moisture content before packaging and shipping pasta for consumption. Pasta should be cooked al dente by stopping the cooking process before it becomes soft.
Rice and other grains
Powerpoint presentation of "Rice and Other Grains" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
cereals
This document provides information about various cereals including their definitions, scientific names, common names, images, and key facts. It discusses 7 major cereals - wheat, rice, barley, sorghum, pearl millet, maize, and oats. For each cereal, it lists their scientific name, common name, images of the grains and plant, where they are grown, how they are used as food, and some of their nutritional properties. The document aims to inform the reader about the characteristics of the main cereals cultivated around the world.
Wheat
Wheat is classified by type, color, and hardness. Hard wheat is high in protein and used for breadmaking. Soft wheat has low protein and is used for pastries and cakes. Wheat is milled into flour through processes like cleaning, tempering, break milling, and reduction milling. This removes the bran and germ and produces white flour from the endosperm. Ideal wheat flour is high in starch, moderate in protein and moisture, and low in other components. The starch provides structure while proteins like gluten allow dough to rise and hold its shape when baked.
Types of flour
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
WHEAT...
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
MyPlate- Make Half Your Grains Whole Grains
Make at least half of your grains whole grains. The document provides recommendations and tips for incorporating more whole grains into your diet. It recommends making at least half of daily grain servings whole grains. It lists examples of whole grains and provides tips for determining whole grains in ingredients lists and adding them to meals and snacks. Daily whole grain recommendations are provided based on age, gender, and activity level.
Importance of whole grains
This document discusses the importance of whole grains as part of a healthy diet. It notes that whole grains provide many benefits like energy, reduced disease risk, antioxidants, fiber, blood sugar control, weight control, and reduced atherosclerosis progression. It recommends that half of all grains consumed should be whole grains. It provides guidelines for daily whole grain intake based on calorie needs. Finally, it offers tips for identifying whole grain products by reading nutrition labels and ingredient lists.
More Related Content
What's hot
paneer.pdf
This document provides information on the processing of paneer, an Indian cheese made by coagulating milk using acids. It discusses the traditional production of paneer in India, noting that about 5% of India's annual milk production is converted to paneer. The document outlines the industrial process for making paneer, including heating the milk, adding an acid like citric acid to coagulate it, filtering and pressing the curds. It compares paneer made from buffalo milk versus cow milk. Finally, it lists the key equipment used in industrial paneer production like vats, hoops, presses and packaging machines.
Fruit Beverages - RTS
Fruit beverages are made from fruit juices or pulp that undergo minimal processing like filtration and pasteurization before being mixed with ingredients like sugar, acid, and preservatives. Ready-to-serve beverages as specified by FSSA must contain at least 10% fruit content and 10% total soluble solids while having a maximum acidity of 0.3% citric acid. They also allow preservatives up to 70ppm sulfur dioxide and 120ppm benzoic acid since no dilution is needed before drinking. The document outlines specifications for fruit beverages and provides process flow sheets for making mango, orange, and jamun ready-to-serve beverages.
Processing of cereals
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Rice varieties
This document provides information on various rice varieties, including basmati, jasmine, black, red, wild, glutinous, sushi, risotto, and paella rice. It also discusses trends in specialty rice varieties, including increasing demand for black, red, and organic rice varieties in Europe. International organizations are working to develop new hybrid rice varieties with improved yields, quality, and stress tolerance. However, genetically modified golden rice faces restrictions and opposition in Europe.
Fn1 ppt. fruits and vegetables
This document provides information on fruits and vegetables, including recommended daily amounts, classifications, nutrients they provide, selecting, storing, preserving nutrients when cooking, and conditions that destroy nutrients. It recommends eating at least 2 1/2 cups of fruit and 3 cups of vegetables per day. Various fruits and vegetables are classified by their physical characteristics like bulbs, leaves, roots, etc. They provide vitamins, minerals, fiber and other nutrients important for health. Proper storage methods depend on if the produce is fresh, dried, canned or frozen. Steaming is highlighted as the best cooking method to retain nutrients.
Wheat and its byproducts - Health benefits and application in food industry
Wheat is a major grain that provides many nutrients. It has three main parts - the bran, germ, and endosperm. The bran provides fiber, while the endosperm contains starch and proteins. The germ is high in fat. Wheat foods provide various vitamins and minerals. Consumption of wheat bran and germ is linked to reduced disease risk due to antioxidant compounds. Wheat can be processed into various foods like breads, pastas, and cereals. Byproducts include bran, shorts, middlings and wheat germ, which are used in livestock feed or to fortify foods.
WHEAT-MILLING TECHNOLOGY AND WHEAT PROCESSED PRODUCTS
Wheat is mostly consumed as flour obtained through milling. There are two types of milling processes - traditional and modern. The modern process involves 12 steps of cleaning, separating, grinding and sifting to remove impurities and separate the bran from the endosperm. This produces flour with a higher extraction rate. The byproducts are semolina and macaroni products like pasta.
Food processing
Food processing transforms raw ingredients into marketable, long-lasting food products. It is a fragmented global industry comprising fruit/vegetable, dairy, alcohol, meat, and grain processing. In India, food processing has grown due to urbanization and lifestyle changes. The government supports the industry through policies, funding, and trade regulations. While India has strong agricultural production, the industry must improve supply chain facilities to safely process and distribute increasing volumes of perishable foods.
CEREALS AND CEREAL PRODUCTS
This document provides methods for analyzing cereals and cereal products. It outlines procedures for determining refractions, foreign matter, mineral matter, and other components in food grains. Methods are presented for testing wheat, rice, pulses and other cereals for properties like moisture content, uric acid, ergot, hydrocyanic acid and mycotoxins. Analytical techniques for cereal-based food products like atta, maida, semolina and biscuits are also included. The document aims to standardize testing methods for cereals and cereal products to ensure quality and safety.
Wheat milling- Nimisha and Nesna
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
Pulse milling and their byproduct utilization
This document discusses pulse milling and utilization of byproducts. It begins by defining pulses as edible legume seeds harvested dry. India is a major producer, consumer, and importer of pulses. The document then covers pulse nutrition, health benefits, production statistics in India, post-harvest losses, and milling processes including home, cottage, and commercial scale milling. It describes various pre-treatment methods like wet treatments using water and red earth and dry treatments using oil and water application followed by tempering and sun drying to loosen the husk prior to milling. The goal of milling is efficient removal of husk from cotyledons with minimal losses.
Cereals
Learn about the various types of cereals and grains that are grown as staple crops and consumed worldwide for gaining food energy.
Meat
Meat refers to the flesh and edible organs of animals. There are several classifications of meat including carcase meat like beef and lamb, poultry like chicken and turkey, offal like kidney and liver, and game meats. Meat provides protein, vitamins, minerals, and fat, though red meat contains saturated fat. The structure of meat consists of bundles of muscle fibers containing nutrients, held together by connective tissue and fat cells. Toughness depends on the animal's age and activity level. Cooking methods like slow cooking and marinating can make meat more tender.
Utilization of meat Industry by-products and Wastes
The document discusses the utilization of meat industry by-products and wastes. It defines meat and meat products, and by-products. It describes the common meat processing operations that generate by-products like trimmings, bones, blood, and skin. These by-products can be used to produce items like meat/bone meal, blood meal, fertilizer, and bioactive peptides. Specific processes are outlined for producing these items from the by-products in a sanitary and productive manner.
Pasta
Pasta is produced through a process of mixing milled durum wheat with water and sometimes eggs to form dough. This dough is extruded through dies to form different pasta shapes then dried and packaged. Key steps include mixing ingredients to form dough, extruding the dough through dies to shape it, pre-drying to harden the exterior while keeping the interior soft, then final drying to reduce the moisture content before packaging and shipping pasta for consumption. Pasta should be cooked al dente by stopping the cooking process before it becomes soft.
Rice and other grains
Powerpoint presentation of "Rice and Other Grains" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
cereals
This document provides information about various cereals including their definitions, scientific names, common names, images, and key facts. It discusses 7 major cereals - wheat, rice, barley, sorghum, pearl millet, maize, and oats. For each cereal, it lists their scientific name, common name, images of the grains and plant, where they are grown, how they are used as food, and some of their nutritional properties. The document aims to inform the reader about the characteristics of the main cereals cultivated around the world.
Wheat
Wheat is classified by type, color, and hardness. Hard wheat is high in protein and used for breadmaking. Soft wheat has low protein and is used for pastries and cakes. Wheat is milled into flour through processes like cleaning, tempering, break milling, and reduction milling. This removes the bran and germ and produces white flour from the endosperm. Ideal wheat flour is high in starch, moderate in protein and moisture, and low in other components. The starch provides structure while proteins like gluten allow dough to rise and hold its shape when baked.
Types of flour
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
Semolina
WHEAT...
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
What's hot (20)
Wheat and its byproducts - Health benefits and application in food industry
Wheat and its byproducts - Health benefits and application in food industry
WHEAT-MILLING TECHNOLOGY AND WHEAT PROCESSED PRODUCTS
WHEAT-MILLING TECHNOLOGY AND WHEAT PROCESSED PRODUCTS
Utilization of meat Industry by-products and Wastes
Utilization of meat Industry by-products and Wastes
Viewers also liked
MyPlate- Make Half Your Grains Whole Grains
Make at least half of your grains whole grains. The document provides recommendations and tips for incorporating more whole grains into your diet. It recommends making at least half of daily grain servings whole grains. It lists examples of whole grains and provides tips for determining whole grains in ingredients lists and adding them to meals and snacks. Daily whole grain recommendations are provided based on age, gender, and activity level.
Importance of whole grains
This document discusses the importance of whole grains as part of a healthy diet. It notes that whole grains provide many benefits like energy, reduced disease risk, antioxidants, fiber, blood sugar control, weight control, and reduced atherosclerosis progression. It recommends that half of all grains consumed should be whole grains. It provides guidelines for daily whole grain intake based on calorie needs. Finally, it offers tips for identifying whole grain products by reading nutrition labels and ingredient lists.
Ancient Grains
The document defines ancient grains as grains that have changed little over hundreds of years compared to modern grains. It provides examples of ancient grains like quinoa, amaranth, teff, millet, and discusses their nutritional benefits. The document recommends getting at least half of daily grain intake from whole grains like ancient grains, provides recipes using grains like wheat berries and teff, and discusses how ancient grains are being incorporated into foods and beers today.
Refined Grains
Refined grains are grains that have been processed, removing many of the nutrients. This includes white bread, pasta, and rice. Refining grains strips away fiber, vitamins, and minerals. Refined grains are also processed with many chemicals like bleaches, dough conditioners, and synthetic vitamins. Eating a diet high in refined grains is linked to diseases and health issues due to the lack of nutrients and addition of chemicals. Whole grains are recommended instead of refined grains for better health.
Why You Should Include Ancient Grains in Your Diet
Ancient grains have been around a long time, but it's time that they become part of your diet, so that you can be a little bit healthier.
Vegan Presentation, Dr. Aumatma and Dr. Jina Shah
This document provides an overview of veganism including definitions, reasons to go vegan related to health, environment, and ethics, and how vegans get nutrition from plant-based foods. It discusses protein and calcium needs being met through beans, nuts, grains and vegetables. It outlines meat, dairy and egg substitutes. The document aims to educate about adopting a vegan lifestyle and eating patterns through substitutes and recipes.
Vegetarianism Presentation
The document discusses the various motivations for becoming a vegetarian, including health, environmental, economic and ethical reasons. Health motivations include avoiding chemicals/hormones in meat and reducing risks of chronic diseases. Environmental reasons include conserving water and reducing pollution, deforestation and greenhouse gas emissions from animal agriculture. Ethical reasons involve reducing animal suffering and slaughter. Some statistics provided include that 32% of Americans choose a vegetarian diet for health and 15% to avoid hormones/chemicals in meat. [/SUMMARY]
Vegetarian
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness and well-being.
Name That Veggie: Test Your Vegetable IQ
Have fun teaching about a variety of vegetables with this quiz! For more educational resources, visit http://food.unl.edu/educational-resources
Viewers also liked (9)
Why You Should Include Ancient Grains in Your Diet
Why You Should Include Ancient Grains in Your Diet
Similar to Grains
TCP- U 3 Rice.pdf
The modern rice milling machinery can be
divided into two major groups: (1) rice milling
machinery developed in Japan and (2) rice
milling machinery developed in Europe.
• The major operations performed by modern
rice mills are : (1) storage; (2) cleaning; (3)
husking; (4) separation; (5) whitening; and (6)
grading
Cereal plant
Cereal plant - introduction , definition, history , characteristics , importance , 8 cereal plant , conclusion , references , structure.
The wheat content in the wheat flour mill machine processing
it introduces wheat content in the wheat flour processing also explain the flow chart for wheat flour mill machine production line.
Cereal chemistry
This document provides information about cereal grains and bakery products technology. It discusses the structure and composition of various cereal grains including wheat, rice, maize, oats, barley and others. For each cereal, the document outlines their origin, grain structure, chemical composition and uses. It also lists the learning objectives of the course which are to understand the physico-chemical properties of cereal flours and their functionality in bakery products.
Grains
This document discusses grains and provides information about whole grains versus refined grains. It notes that whole grains contain the entire grain kernel, including the bran, germ, and endosperm, while refined grains have been milled to remove the bran and germ. While certain nutrients are added back to refined grains, fiber is not. The document recommends that at least half of grain intake come from whole grains and provides serving size guidelines for grains based on age and sex.
Wheat Processing and Product Development: A training
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Grain structure of major cereals, pulses and oilseed
This document discusses the grain structure of major cereals, pulses, and oilseeds. It provides details on the physical structure and composition of grains like wheat, rice, maize, and others. It describes the milling processes used to process these grains into products for human consumption and discusses some key cereal, pulse, and oilseed crops and their uses.
grains 6è a
The document discusses grains and why whole grains are important. It defines what whole and refined grains are, noting that whole grains contain the entire grain kernel while refined grains have the bran and germ removed. It provides health benefits of eating whole grains such as reduced risk of chronic diseases and notes that grains provide important nutrients like fiber, vitamins, and minerals. It provides tips for reading food labels to choose whole grain options and ideas for including more whole grains in meals and snacks.
Lesson 9 Starch Cookery
This document discusses starches and cereals. It explains that cereals are important grain crops that are major sources of food worldwide. Starch is the second most abundant organic substance on Earth and is found in plant roots, fruits, grains, and tubers. It provides up to 80% of calories globally and is the main component of cereals and tubers. Common sources of starch include corn, potatoes, wheat, rice, and tapioca. Starches can be native, modified, or purified and are used as thickeners, stabilizers, binders, and moisture retainers in processed foods. Cereals provide nutrients like carbohydrates, protein, vitamins, and minerals.
Strucuture of cereal grains and legumes
This document discusses the structure of cereal grains and legumes. It describes the anatomy of wheat, barley, rice, corn, oats, rye, and soybeans. It explains that cereal grains come from domesticated grasses and have similar anatomical features, including an outer bran layer and inner endosperm. For each grain, it provides details on size, shape, uses, and images of spikes and kernels. It also includes composition tables comparing the protein, fat, fiber and carbohydrate content of different grains and legumes.
Cereals (food production)
Cereals are grains belonging to the grass family. The principal cereal crops include rice, wheat, maize, jowar, and ragi. Cereals provide a major source of energy and are a staple food in many countries. They are manufactured into various products through processes like cooking, extruding, shaping, drying, and coating. Cereals provide nutrients like starch, protein, fiber, fatty acids, vitamins and minerals. Common cereal products include bread, pasta, porridge, breakfast cereals and snacks.
Milling Procedures (shared using http://VisualBee.com).
This document discusses different types of wheat flour and flour milling processes. It explains that wheat flour is made by grinding wheat kernels and is commonly used in baking. Different types of wheat flour contain varying amounts of gluten, which gives dough elasticity and baked goods structure. The milling process breaks wheat kernels, removes the bran and germ, and grinds the endosperm into flour. Milling produces flour, bran, germ, and pollard. The document also discusses non-wheat flours from grains like rice, corn, rye, and oats.
grains 6B
This document discusses grains and why whole grains are important. It defines what whole grains are and provides examples of whole versus refined grains. It notes that whole grains provide health benefits like reduced risk of chronic diseases and provide important nutrients. Specifically, whole grains can reduce the risk of coronary issues, help with weight management, and reduce constipation. It provides tips for including more whole grains in your diet.
Flour Milling
Wheat flour is produced through a milling process that breaks and grinds wheat kernels to extract the endosperm for flour while removing the bran and germ. The milling process produces different types of flour based on gluten content and particle size. Flour can be made from other grains like corn, rice, rye and produces different flour types based on degree of milling and grain used.
Wheat
Wheat is a staple food used to make flour for many baked goods and pasta. There are several types of wheat classified by color and hardness, including hard red winter wheat, hard red spring wheat, hard white wheat, soft white wheat, and durum wheat. The wheat grain has several layers - the bran, germ, and endosperm. The endosperm makes up most of the grain and contains starch and gluten proteins that are important for baking. Tests such as the farinograph, alveograph, and extensograph are used to evaluate the properties and quality of wheat flours.
Fundamental analysis of wheat
This document provides a fundamental analysis of wheat. It discusses that wheat is a cereal grain originally from the Levant region that is now cultivated worldwide. In 2013, world wheat production was 713 million tons, making it the third most produced cereal. It then describes the major cultivated species of wheat, including hexaploid, tetraploid, and diploid species. It also outlines the different classes of wheat used in the United States and their characteristics. Finally, it discusses the global production of wheat, major exporters and importers, India's production and trade, and India's trade policies regarding wheat exports and imports.
lesson9starchcookery-190220011422.pptx
This document discusses cereals, starches, and their nutritional significance. It explains that cereals are important food crops that are a major source of calories worldwide. Starch is the main component of cereals and tubers, and is found in seeds, roots, and tubers. Common sources of starch include corn, potatoes, and cassava. Starches have various roles and properties in food including thickening, binding, and retaining moisture. Cereals and starches provide nutrients like carbohydrates, protein, vitamins, and minerals.
Wheat flour
KEA Exports the company is renowned as a prime Wheat Flour Exporters India The company owns quality certificate and delivers spices of superior quality.
Clil scuola secondaria- i cereali
Wheat is the third most produced cereal grain after maize and rice. It originated in the Fertile Crescent and provides nourishment to populations around the world. The wheat kernel contains the husk, endosperm, bran, and germ. Wheat can be classified as whole grain, refined grain, or enriched grain depending on whether the bran and germ are removed during processing and nutrients added back. Other common grains include barley, oats, rye, and less common grains such as quinoa, kamut, amaranth, and buckwheat.
Grain & Rice: www.chefqtrainer.blogspot.com
This document introduces different types of food commodities, including grains and rice, meat and poultry, seafood, eggs and dairy, vegetables and fruits, herbs and spices. It focuses on grains and rice, describing various types of grains including wheat, rice, and cereals. It provides details on the composition, nutrition, production and uses of wheat and rice. It also discusses different types of flour made from wheat, rice, and other sources like oats, corn, and potatoes. The document aims to educate about commodity foods and their characteristics.
Similar to Grains (20)
The wheat content in the wheat flour mill machine processing
The wheat content in the wheat flour mill machine processing
Wheat Processing and Product Development: A training
Wheat Processing and Product Development: A training
Grain structure of major cereals, pulses and oilseed
Grain structure of major cereals, pulses and oilseed
Milling Procedures (shared using http://VisualBee.com).
Milling Procedures (shared using http://VisualBee.com).
Recently uploaded
Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
快速办理(Adelaide毕业证书)阿德莱德大学毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(Adelaide毕业证书)阿德莱德大学毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
Top 12 Best Restaurants in Panchkula city
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
A Review on Recent Advances of Packaging in Food Industry
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
San Jose, California一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
一比一原版(Sheffield毕业证书)谢菲尔德大学毕业证如何办理
学校原件一模一样【微信：6496090 】【(Sheffield毕业证书)谢菲尔德大学毕业证成绩单】【微信：6496090 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
FOOD OBESITY IN NORTH AMERICA ( NEW).pptx
FOOD OBESITY IN AMERICA AND MARKETING CAMPAIGNS ESTABLISHED TO DEFEAT IT
Recently uploaded (13)
Heritage Conservation.Strategies and Options for Preserving India Heritage
Heritage Conservation.Strategies and Options for Preserving India Heritage
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
NANOTECHNOLOGY IN FOOD PACKAGING (FOOD TECHNOLOGY)
A Review on Recent Advances of Packaging in Food Industry
A Review on Recent Advances of Packaging in Food Industry
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
Cacao, the main component used in the creation of chocolate and other cacao-b...
Cacao, the main component used in the creation of chocolate and other cacao-b...
Grains
- 2. What are Grains? Any food made of wheat, rice, oats, cornmeal, barley or other cereal grains is a grain product. Grains are divided into two sub groups : i. Whole Grains ii. Refined Grains
- 3. Whole Grains Whole grains contain the entire grain kernel, which are bran, germ and endosperm. Examples of whole grains include: whole wheat flour, bulgur ( cracked wheat), oats, whole cornmeal and brown rice. Refined Grains Refined grains are grains that have been milled. This is done to give the grains a finer texture and improve their shelf of life. Examples of refined grains include: white flour, de-germed cornmeal, white bread and white rice.
- 4. Types of Grains • The bran: a tough but edible layer covering the endosperm. • The germ: the tiny embryo that forms the new plant when the seed sprouts. Grains are the edible seeds of various members of the grass family. Each see consists of four parts: • the husk: an inedible fibrous outer layer that is removed during processing. •The endosperm: the starchy mass that forms most of the kernel.
- 5. Rice Rice is milled to remove the outer bran coating. This removes some vitamins and minerals but it produces a white and lighter textured product.
- 6. Corn Unlike other grains, which have a husk covering on each seed, corn has a set of husks covering the entire seed head or ear. It is eaten as a fresh vegetable and is not often cooked whole but ground into cornmeal that is cooked as porridge or used in baked goods.
- 7. Wheat Wheat is commonly used to turn into flour.. The milling process for white flour is to separate the bran and germ. Wheat germ and wheat bran are usually used as additions to bake goods and other dishes to enrich their nutritional content and add flavour.
- 8. Storage and Handling of Grains Store grains in a dark, dry place and in a tightly sealed container to keep out moisture and insects. Milled grains such as white rice that have had the germ removed will last for many months. Whole grains are somewhat more perishable because the fat content of the germ can become rancid.